Recipe: Hearty Cabbage-Sauerkraut Soup (using short ribs, beets, and tomato) (1966)

HEARTY CABBAGE-SAUERKRAUT SOUP

2 pounds beef short ribs
2 pounds beef bones
1 cup chopped onions
2 turnips, chopped
1 carrot, chopped
2 cloves garlic, crushed
1 teaspoon thyme
1 bay leaf
2 quarts water
1 (1 pound, 4 ounce) can tomatoes
2 large cooked beets, diced
8 cups shredded cabbage
Salt and pepper to taste
3 tablespoons lemon juice
3 tablespoons sugar
1 pound sauerkraut, washed and squeezed dry

Put short ribs, bones, onions, turnips, carrot, garlic, thyme and bay leaf in a large kettle. Add water, tomatoes, beets, cabbage, salt and pepper. Bring to boil, skim off fat and simmer, covered, 1 1/2 hours.

Then add lemon juice, sugar, sauerkraut and more water if necessary. Cook 1 hour longer.

Makes 8 servings
From: Recipelink.com
Source: Magazine pullout: Cabbage, The Collector's Cookbook #108, Woman's Day magazine, January 1966